Vanilla Bean Crème Brûlée Cheesecake (Print Version)
# Ingredients:
01 -
1 cup graham cracker crumbs.
02 -
2 tablespoons granulated sugar.
03 -
4 tablespoons unsalted butter, melted.
04 -
16 oz cream cheese, softened.
05 -
1/2 cup granulated sugar.
06 -
2 large eggs.
07 -
1/2 cup sour cream.
08 -
1/2 cup heavy cream.
09 -
1 vanilla bean, split and seeds scraped.
10 -
1 teaspoon vanilla extract.
11 -
1/4 cup granulated sugar.
# Instructions:
01 -
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated, then press about 1 tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon to compact the crumbs.
03 -
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
04 -
Fill each cupcake liner about 3/4 full with the cheesecake batter.
05 -
Bake in the preheated oven for 20-25 minutes or until the centers are set and the tops are slightly puffed. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours.
06 -
Before serving, sprinkle 1 teaspoon of sugar evenly over each cheesecake. Use a kitchen torch to caramelize the sugar until it melts and turns deep amber. Let the sugar harden for a few minutes.
07 -
Serve chilled and enjoy the creamy, crunchy goodness.
# Notes:
01 -
Be sure to refrigerate the cheesecakes for at least 2 hours before serving to allow the flavors to set and the texture to firm up.
02 -
Caramelizing the sugar just before serving adds a perfect crunchy contrast to the creamy cheesecake.